Imagine the scent of apples and autumn. When Matthew and I made apple butter (twice!) over the past few weeks, our home smelled gloriously like fall, cinnamon, apples and allspice. After a visit to the Lincoln County Apple Festival, we found ourselves in possession of a peck of apples. With nearly 40 on our hands, we decided to try a recipe for crockpot apple butter. An old Methodist cookbook provided us with a fantastic recipe. (We only tweaked a few things – removing cloves, for instance.) It was simple enough: peel and chop the apples to fill the crockpot, cook, measure, add other ingredients and continue to cook. The total cooking time was over 12 hours, but using the crockpot made it easy. We only had to check it from time to time. When we were finally done with both batches, we had 6 full jars (half-pint-size) of apple butter. One batch we made with green apples – the other with red. Both resulted in delicious, smooth, spreadable, sweet apple butter. If you ever find yourself with a peck of apples, we encourage you to try this recipe, too. Don’t forget to share!
Crockpot Apple Butter
8 cups cooked apples (takes about 15 uncooked apples)
4 cups sugar
1/2 cup vinegar
2 tsp. cinnamon
1/2 tsp. allspice
1. Peel and chop enough apples to fill the crockpot. (We found we needed at least 15.)
2. Cook on high for several hours until the apples begin to cook into pieces.
3. Measure the cooked apples and put 8 cups back in the crockpot. Mix in all other ingredients and stir.
4. Cook on high until hot, then turn down to low and cook for 8-12 hours.
5. Remove the lid and cook just until the mixture is of spreading consistency.
6. Jar and enjoy! Apple butter is delectable on a bagel, croissant, biscuit, toast and more!